How to pickle cucumbers in a barrel or oak tub for the winter: grandma’s recipes, video

Pickling cucumbers in a barrel is an original Russian tradition. In the old days, everyone prepared them, regardless of class and material well-being. Then large containers began to give way to glass jars. It may be much more convenient to store them, but such delicious cucumbers have never been produced.

Now there are small barrels and tubs with a capacity of 10-20 liters, which can be kept even in a city apartment. But many housewives simply do not know how to pickle cucumbers in them. But the most difficult thing is to prepare the container and choose the right vegetables. The salting process is simple.

Pickled cucumbers in jars will never be as tasty as barrel cucumbers

Features of pickling cucumbers in a barrel

Barrel cucumbers are loved for their rich, spicy taste and aroma. But the vegetable itself is bland and has a weak, barely noticeable odor. When pickling, the subtle aroma of freshness inherent in cucumbers disappears completely.

The taste and smell of pickles is largely due to spices. There is a standard set of products that are put into cucumbers. But they also need to be chosen correctly:

1. Dill is the No. 1 spice when pickling cucumbers. Young grass and newly opened yellow flowers will not go into the barrel. You need to take one that is waist-high, with huge umbrellas, empty stems and foliage that has begun to dry out. This dill is used completely, broken or cut into pieces. Only the root is thrown away.
2. All traditional pickled cucumber recipes contain blackcurrant leaves. They are placed whole, having previously been washed, so that they release their aroma already in the barrel.
3. Cherry leaves are not always used, but in vain. They make the aroma subtle and add piquancy.
4. In traditional recipes for cold pickling of pickles in a barrel, horseradish leaves are used. They do not have their own taste or smell, but they make vegetables vigorous and crispy. In order for cucumbers to become “thermonuclear,” horseradish leaves are replaced or supplemented with pieces of peeled root. Almost all recipes allow this.
5. Oak leaves are usually placed in jars, plastic or stainless steel barrels to give cucumbers strength. Or in a container made of beech, linden or other wood. Except oak. There is no need to put these leaves there.
6. Hot peppers not only add heat to cucumbers, but also fight mold. So it must be included.

Optional ingredients for spice lovers include tarragon (tarragon) and thyme. Some consider their aroma unnecessary when pickling cucumbers, while others always add these herbs.

When pickling cucumbers, you can use any herbs, but you still need to observe the measure.

For those who have not cooked vegetables with tarragon or thyme before, it is recommended to make a three-liter jar first. If you like it, use a large container for salting next season.

It is strictly not recommended to take iodized, finely ground salt, “Extra” type. Only stone, unrefined or sea. Otherwise, the cucumbers will be “wrong”.

Water should be used from spring, well or purified water. For pickling cucumbers, it is better if it is hard. For this, 1 tbsp. l. Calcium chloride purchased at a pharmacy is dissolved in 3 liters of water; if the latter is from the tap, it must be boiled and cooled.

If there is a barrel or tub, but for some reason there is no lid, it doesn’t matter. You can make a wooden circle with a diameter slightly smaller than the neck of the container, place it on top of the sterile tissue and press it down with a weight. From time to time the cloth will have to be washed. In extreme cases, the piece of wood can be replaced with an enameled or food-grade stainless steel lid of a suitable diameter. For convenience, it is turned down with the handle.

And one last thing. The cucumbers are placed “standing” in three-liter jars. In barrels they are placed flat. If someone wants to spend a lot of time for vertical immersion - please, but the taste will not change depending on the installation method.

Preparing a barrel or tub for salting

New wooden barrels must be prepared 2-3 weeks before pickling the cucumbers. This time is needed to remove tannins. They are completely filled with clean water, which is changed every 2-3 days.

Already used barrels and tubs made of wood are soaked until the leakage stops. Then the containers are filled with boiling soda solution.Take from 50 to 60 g of calcined water or 25 g of caustic water per bucket of water. Allow the solution to act for 20 minutes, then rinse the barrels thoroughly with cold water. It is better to do this outside with a hose to completely remove the soda.

Stainless steel and plastic containers are washed with sodium bicarbonate dissolved in hot water. Rinse thoroughly.

The container for pickling cucumbers must be carefully prepared.

Which cucumbers are suitable for pickling in a barrel?

To salt cucumbers in a barrel for the winter, you need to choose the right fruits. They should be the same average size - gherkins or those that have begun to turn yellow are not suitable. It is better to use freshly picked cucumbers, but this is difficult for city dwellers.

Therefore, you should go to the market as early as possible and try to buy the fruits first-hand - from farmers or grandmothers selling surplus from their own garden. You need to take cucumbers of the same variety and size, then they will be salted evenly.

Heavy, cool fruits are most likely picked in the morning, or, in extreme cases, in the evening. Light and warm, they have clearly had time to sit, and their flesh is most likely flabby. You won't get crispy cucumbers when pickling them.

The best greens are those with a white nose and longitudinal stripes. True, finding such ones is a great success; when they appear on sale, they are instantly sold out. If you can’t find green ones with white markings, then taking pimply ones is quite possible. But there are certain subtleties here:

1. For pickling, take cucumbers in a “Russian” shirt - with large sparse tubercles and sharp black thorns. Their length should not exceed 11 cm, and the diameter at the thickest point should be 5.5 cm (less is better, but it depends on the variety).
2. To pickle cucumbers, choose a “German” shirt.Her pimples are also black, but small, arranged so closely that they almost merge. The length of the fruit should be from 3 to 11 cm. It is advisable to choose late varieties for pickling.
3. Cucumbers with white pimples are considered not very suitable for whole-fruit preparations. They are used in mixed salads.
4. Cucumbers with smooth skin should not be used for preparations at all. They are eaten fresh.

To get crispy cucumbers when pickling them in barrels for the winter, they are soaked for several hours in very cold water. You can put pieces of ice in the container.

The best pickling cucumbers have black pimples and white longitudinal stripes.

How to pickle cucumbers in a barrel for the winter

There are many recipes for pickling barrel cucumbers. But you shouldn’t cook them in a barrel for the first time - in case you don’t like it.

The recipes do not give the exact number of cucumbers. Fruits can be of different lengths, thickness and density. Therefore, the weight of cucumbers even for a 10-liter barrel can vary greatly.

An old recipe for pickling cucumbers in a barrel

Nowadays, few people have 200-liter barrels, so the recipe is given for 10 liters. For larger containers, the quantity of products must be increased proportionally. This is the correct way to salt cucumbers in a barrel so that they are crispy and firm, without garlic.

Ingredients:

• cucumbers - how many will go into the barrel;
• black currant leaf – 30 pcs.;
• dill stems with umbrellas – 6 pcs.;
• hot pepper – 3-5 pcs.;
• horseradish leaves – 5 pcs.;
• salt – 2 tbsp. l. for 1 liter of water;
• a piece of horseradish root as thick as a finger, about 10 cm long.

The amount of water depends on the shape of the cucumbers and the density of their packing.

Preparation:

1. Wash cucumbers and greens. Peel the horseradish root, divide into pieces or grate. Cut the hot pepper into rings.
   
2. Set aside 2 horseradish leaves. Place the cucumbers flat in the barrel. Greens, chopped horseradish root and pepper can be placed at the bottom of the container or interspersed with fruits.
   
3. Fill the barrel with cold water. Drain it, measure the amount, add salt. There is no need to boil the water - the liquid must be returned to the barrel as early as possible so that the cucumbers do not lose moisture, and cooling will take a lot of time. The salt is simply stirred well. It will finally dissolve in the barrel.
   
4. Pour brine over cucumbers. Place the remaining horseradish leaves on top. Close the lid tightly. Store the barrel in a cool place at a temperature no higher than 6-7 °C. Cucumbers can be eaten after 1.5 months.
   

Recipe for cold pickling cucumbers in a barrel

There are many delicious recipes for cucumbers pickled in a barrel. This one is one of the best. It is close to the classic, but adapted to modern realities - the barrel can simply be stored in a cool place. Even in villages today, not everyone has a cold basement, let alone city apartments.

Ingredients for a 10-liter barrel:

• cucumbers – how many will fit;
• garlic – 2 large heads;
• horseradish - a bunch of leaves;
• dill - stems with umbrellas, but without roots;
• black currant - a large handful of leaves;
• hot red pepper – 3 pcs.;
• hard water;
• salt – 2 tbsp. l. per 1 liter of liquid.

Preparation:

1. Wash the greens and cucumbers. If the fruits were picked the day before or unknown when, you should soak them for several hours in cold water with the addition of ice cubes.
   
2. Place some dill, horseradish leaves and currants on the bottom of the prepared barrel.
   
3. Place the cucumbers flat, layering with herbs, pieces of pepper and cloves of garlic.
   
4. Fill the barrel with water, measuring the amount of liquid. Drain it, dissolve the salt, add calcium chloride if necessary. Return to barrel.
   
5. To cover with a lid. Place in a warm place where the temperature does not exceed 20 °C for 2-3 days. Then take it out into the cold. After a month and a half, the cucumbers are ready.
   

Comment! If the container is not covered with its original lid, periodically check the liquid level, adding brine if necessary. Replace the cloth regularly with a clean one.

Recipe for winter pickles in a barrel with mustard

You can pickle cucumbers deliciously in a barrel with mustard. It acts as a preservative and adds additional strength and pungency. It is recommended to use grains, but some farms successfully prepare cucumbers with mustard powder.

Ingredients:

• cucumbers – how many will fit;
• garlic – 1 head;
• horseradish leaves - a bunch;
• dill - 3 large old stems without roots;
• black currant leaves – 20 pcs.;
• horseradish root – 10 cm;
• salt – 2 tbsp. l. for 1 liter of water;
• cherry leaves – 10 pcs.;
• mustard – 5 tbsp. l. ground dry or 7 tbsp. l. grains;
• water.

Preparation:

1. The brine must be cooked in advance. It is difficult to calculate the amount of water, and first filling the barrel with cucumbers, and then removing them and immersing them in cold liquid so as not to lose their elasticity is troublesome. If you don’t want to do this, you can boil 4 liters of brine from rock salt and mustard. First add sodium chloride to the water. After boiling, skim off the foam and add mustard.
   
2. Wash the greens and cucumbers.Peel and cut into pieces the horseradish root.
   
3. Place some of the greens at the bottom of the barrel, lay cucumbers flat on top, layering with leaves, garlic, roots, and dill.
   
4. Pour in completely cooled brine. Its temperature should be approximately 20 °C.
   
5. Cover with a lid and put in a cool place (6-7 °C).
   

Lightly salted cucumbers in a barrel

Why make lightly salted cucumbers in a barrel? After some time (depending on the temperature of the content) they will become vigorous. Of course, for a large company, for example, when city residents gather outdoors.

Lightly salted cucumbers can be made in different ways. But this recipe is the simplest, intended specifically for men who are absolutely incapable of cooking. Despite the fantastic ease of preparation, cucumbers turn out delicious. And they are eaten quickly even by gourmets.

Ingredients:

• cucumbers;
• water;
• salt.

Very detailed instructions:

1. Ask your wife where the salt is. This is where her participation in the preparation ends.
   
2. Go to the market or to the store for cucumbers. When you have a bucket, take it with you and buy as many vegetables as you can fit. If you cannot find a container, take 10 kg. You can give the extra ones to your wife - she will be happy.
   
3. Wash (rinse) the cucumbers and the barrel.
   
4. Cut off the nose and tail of the greens. Approximately 1-1.5 cm.
   
5. Place them in a barrel as best you can.
   
6. In order not to overwork, pour water straight from the tap into a liter jar and stir in 2 tbsp. l. salt. Maybe not completely. Pour into a barrel. Prepare the next portion.
   
7. When the barrel is full, close the lid. As an alternative, you can pour out some of the liquid (about 0.5 liters) and place a clean kitchen towel directly on top of the brine.The edges must also be in the container, otherwise water will drip onto the floor or table. Place an inverted large lid and a weight on top. You can pour water into the same jar where the salt was diluted and use it as a weight (weight).
   
8. Do not go near the barrel for three days. Then you can start trying. You should try not to eat all the cucumbers before going outdoors. If they sit out, they will be tasty, but no longer lightly salted.
   

Marinated crispy cucumbers for the winter in a barrel

Barrel cucumbers are usually made without vinegar. But it is a good preservative, and some people prefer pickled vegetables to salted ones. Nobody bothers you to cook cucumbers in large containers with vinegar.

To make barrel pickled greens crisp better, you can pour vodka into them when salting. If you don't mind. For every liter of water you need to add 50 ml of product. You shouldn't put garlic at all.

Ingredients for 10 l:

• cucumbers - how many will fit into the tub;
• red hot pepper – 3 pods;
• currant leaves – 20 pcs.;
• horseradish leaves - a bunch;
• dill stems – 5 pcs.;
• vodka – 50 ml per 1 liter of water;
• vinegar – 200 ml;
• horseradish root – 10 cm;
• salt – 2 tbsp. l. for 1 l;
• water.

Preparation:

1. Wash cucumbers and herbs in cold water. Peel and grate the horseradish root.
   
2. Place some of the greens at the bottom of the barrel. Place cucumbers on top. Cover with remaining leaves and roots.
   
3. Measure out the required amount of water. Add salt, vodka, vinegar, pour cucumbers.
   
4. Seal with a lid or put pressure on top. Send the barrel to a cold place. Cucumbers are ready for consumption after 1.5 months.
   

Pickling cucumbers with coriander in a plastic barrel

A plastic barrel is not the best container for pickling cucumbers. Even when it is intended for food products. If the housewife decides to cook vegetables for the winter in it, then it is better to just salt it, without adding vinegar, alcohol, aspirin and other “aggressive” products. Fermentation processes will take place there anyway. And so that they are not too intense, the container should be placed immediately in the cold.

Ingredients for a 10 liter container:

• cucumbers – how many will fit;
• dill - 5 old stems with umbrellas;
• garlic – 2 heads;
• horseradish root – 10 cm;
• red hot pepper – 3 pods;
• black currant leaves – 30 g;
• tarragon – 30 g;
• salt – 2 tbsp. l. for 1 liter of water;
• horseradish leaves - a bunch;
• coriander seeds – 3 tbsp. l.;
• water.

Preparation:

1. Wash cucumbers and greens with cold water. Place in a barrel, alternating the fruits with spices (except coriander).
   
2. Measure out the amount of water. Dissolve the required amount of salt.
   
3. Pour into a barrel, add coriander seeds.
   
4. To cork or put oppression. Store in a cool place.
   

Simple salting of tomatoes and cucumbers for the winter in a barrel

There are many recipes for salting vegetables together. Most of all, tomatoes and cucumbers are eaten in winter. When the house has a cold basement or cellar, and the family is not too large, it makes sense to salt them together. It should be borne in mind that the taste of both products will change somewhat.

The proposed recipe is one of the simplest. It is prepared with sugar, so the fermentation will be intense. Until it stops, it is not recommended to seal the barrel with its “original” lid. The top of the workpiece is covered with a clean cloth and pressure is applied.At first, you will have to frequently remove the foam, change the rag and add brine. When fermentation stops, the barrel is topped up with salt water and sealed.

Ingredients:

• salt – 2 tbsp. l. for 1 liter of water;
• sugar – 1.5 tbsp. l. for 1 l;
• horseradish leaves, black currant, dill;
• water.

The main ingredients are tomatoes and cucumbers. They are placed as much as will fit into a 10-liter container. It is impossible to say exactly the weight - it all depends on the size, density and freshness of the fruit. The best proportion for this recipe is 70% tomatoes and 30% cucumbers. It is not necessary to adhere to it exactly.

Preparation:

1. First you need to cook the brine from water, salt and sugar. You should not move vegetables back and forth; tomatoes are easy to damage. It is better to make a little more brine, for example, 4 liters. This should be enough, if there is any left, pour it into a jar and put it in the refrigerator, it will be needed in the future.
   
2. Greens are placed at the bottom of the barrel, then cucumbers, and tomatoes on top. Pour in completely cooled brine.
   
3. Place in a warm place with a temperature of 18-20 °C. Pressed under pressure. Regularly remove the foam, change the cloth, add brine.
   

When fermentation subsides, move the container to a cool place. But they don’t seal it with a lid, they keep it under pressure.

Conclusion

Pickling cucumbers in a barrel is a responsible process. Containers and vegetables must be prepared carefully. But spices can be added arbitrarily; only salt is required. Even dill, horseradish and blackcurrant leaves are more a tribute to tradition than a necessity. True, pickles with them turn out much tastier and more aromatic.

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